Broccoli Pea Casserole Recipes

BROCCOLI, PEAS AND CARROTS CASSEROLE

Steps:

• 1. Chop broccoli in 1 inch pieces
• 2. Steam broccoli for 3 minutes,
• 3. Defrost or steam frozen peas and carrots.
• 4. Dice and sauté onion with 2-3 t.s. of butter or oil until soft and slightly brown.
• 5. Mix together cream of chicken soup, shredded cheese, onion, broccoli, carrots and peas.
• 6. Spoon mixture in the casserole dish
• 7. Top with corn flakes.
• 8. Drizzle with the rest of melted butter or oil.
• 9. Bake for 30 to 35 minutes at 350°F
• If you like to have vegetables slightly undercooked, remove casserole 10 minutes earlier. Also, you can add a 1/4 cup of chopped almonds for extra crunch.

CHICKPEA BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350.
• In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.

DEEP DISH PEA AND VEGETABLE CASSEROLE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and carrots, cover, and steam until tender, 4 to 6 minutes. Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into butter to make a smooth mixture; cook for 1 minute. Stir milk, sugar, salt, and black pepper into the flour mixture; continue cooking and stirring until the sauce thickens, 2 to 3 minutes. Fold cauliflower, carrots, peas, onion, green beans, green bell pepper, and garlic into the sauce to coat. Mix 1 cup Cheddar cheese into the vegetable mixture. Transfer the mixture to a 2 1/2-quart casserole dish. Sprinkle remaining Cheddar cheese over the dish.
• Bake in preheated oven until top is golden and cheese is bubbly, about 30 minute.

BROCCOLI-AND-CHICKPEA PARMESAN

Steps:

• Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.
• Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.

BROCCOLI PEA CASSEROLE

Steps:

• 1. cook broccoli and drain - arrange in 2 quart greased casserole and cover with peas
• 2. cover broccoli and peas with sauce
• 3. sprinkle crumbs on top
• 4. bake @ 350 degrees for 30 min.